>  ML> 60% was passing at my high school; if I ever ever
> Our passing grade was 75 my first year of high school, then it dropped
> to 65 the next year and stayed that way until I graduated.

Ha, that must have been confusing. Were they 
flunking too many kids?

>  ML> made anything that I'd rate below 60, I'd probably
>  ML> quit cooking. Speaking of which, Bonnie bought
> But some people might like what you consider a 60 or below. Just a
> matter of what you're expecting, looking for in taste, I guess.

Doesn't matter to me, they're not the arbiter.
It was like my e-mailing Lilli the other day
complaining about how I pulled out the violin
and couldn't make it sound right, and she
replied, it probably sounded right to anyone
else, and my reply was, hey, that's not the
point, is it.

>  ML> edamame on the vine at the farmers' market because
>  ML> that was about the only edible thing there, and
>  ML> having read that the leaves could be made into a
>  ML> leafy vegetable, so I did that, and it came
>  ML> perilously close to that lower threshold; some of
> I'd have maybe cooked it like some of the southern greens--long time,
> with some sort of pork fat.

That would almost definitely have worked, but 
there was so much tannin in the leaves that I
figured it wasn't worth it.

> Two things off one plant, good thing one was a winner.

Considering that the beans are what the plant
is cultivated for, and the rest is generally
used as livestock fodder, it was hardly a
surprise that the edamame tasted good.

> Sometimes even if you have to do all the clean up by hand, if the dish
> was really good, you don't mind. I'd still prefer having a dishwasher
> for some of the clean up tho. (G)

I never mind, and I dislike dishwashers - they
either don't get the dishes clean enough or
else the dishes taste like Cascade, which to
me may be worse.

>  ML> The main cook should be the main setter-upper
>  ML> as well, so that when something has to be found
>  ML> right away, it can be.
> Yes, like last year when I saw you looking for something, I'd ask what
> you wanted and then either told you exactly or got it out myself. Saved
> you time and probably frustration.

Yes, thank you. In my current cooking 
situations my people are almost inevitably
a burden and an obstacle. The echo folks
have learned (or perhaps you actually know
about kitchens) to not be underfoot and to
have proper utensils handy. Bonnie and
Rosemary are tolerable and get out of the
way most of the time, but Bonnie's son and 
Lilli are both like icebergs. I had to 
order Lilli out of her own kitchen and 
stay out whenever I was cooking.

Soybeans in the pod (edamame)
cat: snack
serves: 4

4 c young green fresh soybean pods
2 Tb coarse salt

Combine soybeans with salt. Rub soybeans with salt. Let 
stand 15 min.

Fill a pot with 3 quarts of water, and bring to a boil. 
Add beans, and boil until pods are tender, 7 to 10 min.

Drain pods in a colander, and transfer to a serving 
bowl. Serve hot or at room temperature.

Shizuo Tsuji, Japanese Cooking: A Simple Art
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